Work

Dough rheology properties and its application in the food processing industry

Year: 2008

Type: article

Source: Food Science and Technology International

Author: Lei Hong

Institution: Henan University of Technology

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2353636721

FWCI:

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Related to: 10